grain free flat bread recipe

Flat Bread with Rosemary, Sea Salt and Olive Oil

Grain-free, vegan and nut-free!

vegan flat bread– 1/2 cup of tapioca starch
– 1/2 cup cassava flour
– 1/3 cup coconut flour
– 1/4 tsp xanthan gum
– 1/2 tsp baking powder
– 1/2 tsp dried parsley
– Pinch of garlic powder
– Pinch of garlic salt

– 2 tbsp chia seeds (I prefer white) mixed with 2 tbsp of warm water

– 1/4 cup olive oil
– 3/4 cup warm water
– 1/2 tsp honey

– 1/2 tsp baking soda mixed with 1 tsp apple cider vinegar

– Preheat oven to 400 degrees (best to use a pizza stone if you have and place in oven now so it heats up. If not, a baking sheet is fine but do NOT preheat in oven.)
– In a small bowl, combine the chia seed and water and set aside
– Combine all dry ingredients in a large bowl and mix with fork
– In a small bowl, combine the water and the oil and the honey
– Add this mixture to the dry ingredients and mix with fork
– Next add chia seed mixture and mix again
– Then in a small bowl or cup, add the baking soda and then the apple cider. It will start to bubble. Add to big mixture and combine
– When all combined, should have a nice dough.
– Place on a piece of parchment paper. Place another piece of parchment paper on top and roll out with a roller. Shape into a large square or circle about a 1/4 inch thick.
– Place in oven on baking stone or on a baking sheet and Bake for 15 minutes.
– After 15 minutes, take out of oven and brush with olive oil, dried rosemary and course sea salt.
– Back in oven for 5 minutes.
– Drizzle with more olive oil and eat up.


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Comments (10)

  • Skye Reply

    Jennifer: I wish you sold the finished flat bread and delivered to NJ. It sounds wonderful, but I don’t have the time to make it.

    This recipe is without nuts so I can eat it. It sounds wonderful, too.

    January 23, 2017 at 11:22 am
  • Mariann McGee Reply

    Hi. Do you have recommendations for substitutions for xanthan gum and chia seeds? Or can I just omit them? I am on the AIP diet and neither of those are allowed. Thanks

    January 24, 2017 at 12:41 pm
  • Kasha Reply

    Can’t wait to try it. I’d suggest offering the “dry version” on your online shop. I’d buy it for sure!
    Thanks for sharing though!!

    January 25, 2017 at 11:03 am
  • Diane Terry Reply

    I made this recipe but the bread did not rise. I noticed it was a wet dough and did as u said, bake on a stone preheated to 400 degrees. Did u bake it on the stone with the parchment on the top and bottom since u can not roll it out otherwise? I followed the ingredients exactly. Love the taste but don’t know why it is so flat..Any help?

    February 1, 2017 at 3:13 pm
  • Marilyn Reply

    It sounds amazing and I want to make it. Is it glutinous free?

    February 3, 2017 at 8:53 pm
  • Ellen Reply

    Yummy. Couldn’t get the cassava flour so I used nameste flour. It didn’t rise but it may have been the flour substitute. Thank you so much. If I ever get to NY I’ll definitely go to your bakery.

    February 6, 2017 at 6:20 pm
  • Cindy Vanderbeck Reply

    Does your store do mail order

    February 9, 2017 at 6:14 pm
  • Cindy Vanderbeck Reply

    Please put on you list

    February 9, 2017 at 6:18 pm
  • Un informed Reply

    I had a question but noticed you don’t reply to anyone so I guess it’s back to google. Thanks 😉

    April 5, 2017 at 8:22 pm
  • Julle Reply

    I assume no comments are replied to…???

    Why not???

    July 5, 2017 at 1:23 am

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